Herbed chicken terrine

01234 BOWL HERBED CHICKEN Ingredients 1 chicken 3 tomatoes; 2 carrots; 2 leeks; 2 onions; 1 head of garlic; 1 stalk of celery; 100 ml cognac; 100 ml white wine; 4 gelatin sheets; 2 nuts; Laurel, thyme, Rosemary; oil, salt, pepper cut the chicken into pieces, insaporitelo with salt and pepper; cut the tomatoes, carrots, leeks, onions and celery all to pieces.

FRY in a little oil, garlic head and when it starts to sizzle and fiammeggiatelo with cognac.

Add herbs, wine and bouillon cubes dissolved in half a litre of hot water and Bake until the chicken is tender.

Remove the chicken, break it into small pieces, remove skin and bones, vegetables and sauce for the vegetable mill.

Melt the gelatin sheets in a little hot water, add them to the sauce, stirring continuously.

Aggregate the chicken and pour the whole into a rectangular mold greased with oil.

Place in refrigerator for about an hour before you pull out; Tip: before you melt the gelatin sheets, rinse under cold water.

Serve the cold cut Terrine into slices and served with a watercress salad with bacon.

You can replace the chicken with rabbit, Partridge, quail, etc.

If you use sauce advances to fill cannelloni, lasagne etc.